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Choose Your
Steps From
This List:
Setup
Strike
Water
Mash-In
The Mash
Lauter
Sparge
Boil
Cool
Transfer
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Last Updated:
24 January 2006
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The
Mash
The mash
rests in my tun for about an hour.
If the temp gets too low I simply
add a little hot water to raise it, but not too much because I don't want too
thin a mash. I'll give it one or two stirs during the process, but mostly I
triple-check everything else to make sure I'm ready for the lauter and the
boil. My kettle is rinsed out, even if it is spotless, along with all my
tubing. I'll also go ahead and get my fermenter full of sanitizer and throw in
anything that needs sanitizing. Oh, then I sit back and enjoy the day for the
next hour or so while the mash finishes converting the starches to sugars
(Saccharification)
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